Citrus, Mango, and Avocado Salsa

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It’s really hard to pick my favorite fruit, but if I had to pick one it would be mangos. But, technically avocados are fruits too…so avocados.

This salsa pairs my two favorite fruits in combination with some delicious citrus that really makes this salsa pop with a sweet and tangy flavor and a spicy kick.

This tropical salsa is great served as an appetizer with tortilla chips and is a game changer topped on grilled chicken, pork, or seafood.

Citrus, Mango, and Avocado Salsa

This citrus salsa is made with some of my favorite tropical fruits: mangos and avocados. Spoon it over pan-fried tilapia or just set it out as an appetizer with tortilla chips and watch it disappear.
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  • 1 large ripe mango, peeled, pitted, and chopped
  • 1/2 cup diced red onion
  • 1 avocado, pitted, peeled, and chopped
  • 1 cara cara orange, peeled, segmented, and chopped - see notes
  • 1 tangerine, peeled, segmented, and chopped
  • 1 to 2 serrano chile, finely chopped, or jalapeño peppers
  • 3 tablespoons lime juice
  • salt to taste


  • Combine the chopped mango, red onion, avocado, orange, mandarin, and chile peppers in a bowl.
  • Add the lime juice and olive oil and toss gently. Add salt to taste.
  • Set aside and let all the flavors come together at room temperature.


  • Cara Cara oranges are a type of navel orange. They have the same round shape and bright orange rind as traditional navel oranges. What really sets them apart is their distinct pinkish-red flesh.


Serving: 1cup, Calories: 200kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 8mg, Potassium: 625mg, Fiber: 8g, Sugar: 19g, Vitamin A: 1161IU, Vitamin C: 70mg, Calcium: 50mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks and Raemi Vermiglio